Description
This classic Turkish Delight recipe yields soft, chewy, and fragrant candy squares with a subtle fruity and floral flavor. Made with sugar, cornstarch, and flavored extracts, it’s optionally studded with pistachios and dusted in powdered sugar for a delightful treat.
Ingredients
- 4 cups granulated sugar
- 4 1/4 cups water, divided
- 3 tablespoons lemon juice
- 1 1/4 cups cornstarch
- 1 teaspoon cream of tartar
- 2 tablespoons rosewater (optional)
- 1 1/2 teaspoons raspberry extract
- 1 1/2 teaspoons orange extract
- 1/2 teaspoon salt
- 1/4 cup chopped pistachios (optional)
- 1 cup powdered sugar
- 4–6 drops red food coloring (optional)
Instructions
- Set two large 4-6 quart stock pots on the stovetop. Attach a candy thermometer to one pot. Line a 9×9-inch baking dish with foil and spray with nonstick spray. Set aside.
- In the first pot, combine 4 cups of sugar with 1 1/2 cups of water. Bring to a boil over high heat and continue boiling until it reaches 240°F (soft-ball stage).
- In the second pot, whisk together the remaining 2 3/4 cups water, lemon juice, cornstarch, and cream of tartar. Whisk well until smooth and no clumps remain. Heat over high heat, whisking constantly, until the mixture forms a thick, white paste resembling petroleum jelly.
- Once the sugar syrup reaches 240°F, carefully and gradually pour it into the cornstarch mixture, whisking constantly to avoid clumping. (Two sets of hands are helpful.)
- Reduce heat to medium and simmer for 45 minutes, stirring occasionally, until the mixture becomes thick and golden-orange in color.
- Turn off the heat and stir in rosewater, raspberry extract, orange extract, salt, and food coloring (if using).
- Pour half of the candy mixture into the prepared dish. Quickly sprinkle chopped pistachios on top, then pour in the remaining mixture. Alternatively, mix pistachios into the entire batch and pour all at once.
- Refrigerate for 30–60 minutes, or until firm.
- Remove the candy from the dish, peel off the foil, and cut into small squares using a sharp knife or kitchen shears.
- Place powdered sugar into the empty baking dish. Toss each candy piece in the sugar to coat all sides.
- Transfer to an airtight container and store at room temperature for up to 4 weeks.
Notes
- NO CLUMPS: Whisk thoroughly at every step to prevent hard bits of cornstarch in the final candy.
- Storage: Store coated pieces in an airtight container at room temperature for up to 4 weeks.
- Chilling helps the candy set, but it will soften slightly at room temperature.
Nutrition
- Serving Size: 1 piece
- Calories: 38
- Sugar: 9g
- Sodium: 12mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
